Fish Mixed Grill Recipes

MIXED SEAFOOD GRILL WITH PAPRIKA-LEMON DRESSING

Steps:

• Whisk 4 tablespoons oil, lemon juice, parsley, garlic, and paprika in small bowl. Season dressing with salt and pepper. DO AHEAD Cover and chill up to 6 hours. Bring to room temperature before using.
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Arrange seafood on baking sheets. Drizzle with 3 tablespoons oil and turn to coat; sprinkle with salt and pepper. Transfer seafood to grill. Cook until just opaque in center, about 4 minutes per side for fish, 2 minutes per side for shrimp, and 30 seconds per side for squid. Arrange on platter. Spoon dressing over. Garnish with lemon wedges.

MIXED SEAFOOD GRILL

Steps:

• Clean, dry and portion the seafood. The prawns may be cooked in their shells or cleaned and deveined first. I prefer the latter. Lightly coat the salmon, scallops and prawns with olive oil in preparation for the grill. This recipe can also be done entirely in a sauté pan if necessary, but the grill provides better taste and presentation.
• Finely chop the parsley, chive and dill in preparation for finishing garnish.
• Melt the butter in a small saucepan.
• Pre-heat a cast iron grill plate, or barbecue, to medium temp. Clean and lightly oil the grates, then arrange the seafood in their groups on the grill. Each ingredient will take a slightly different amount of time to cook. The salmon should be started flesh-side down to obtain the nice grill marks.
• While tending to the seafood on the grill, combine olive oil, minced garlic, chopped parsley and a squeeze of fresh lemon in a small mixing bowl.
• Turn all the seafood ingredients on the grill once. The prawns will likely reach doneness first. They go straight into the bowl of olive oil and aromatics to be tossed and coated with those flavors.
• The salmon and scallops will likely finish at the same time, a minute or two after the prawns. Test by pinching or pressing with your finger. The flesh should be slightly taught and firm, but still give a little in the middle. At this point brush a tiny bit of melted butter on the scallops and douse the salmon with a squeeze of lemon right on the grill.
• Plate the mixed seafood grill by arranging 1 piece of salmon, 2 scallops and 2 prawns per person. Garnish the salmon with dill and the scallops with chive. The prawns will enjoy their own unique flavor contrast thanks to the bath they took right off the grill!

MIXED GRILL

Steps:

• Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat. Add half the sausages or ham and cook until crisped on 1 or both sides and warmed through, about 5 minutes. Repeat with remaining oil and sausages. Transfer to a platter.

FISH MIXED GRILL

Steps:

• Start with plenty of melted butter. Use a large grill for the filets, lobster tails and crab legs. The skewers of shrimp and scallops can broil right on the regular grill. Dip the filets in melted butter and then in sesame seeds. Brush the lobster tails and the crab legs well with butter. Clean the shrimp as for Broiled Shrimp Appetizer and alternate them on skewers with the scallops. Brush these well with butter.
• The filets and lobster tails will take about 7-8 minutes, so start them first. Allow 5-6 minutes for the skewered shrimp and scallops and about 5 minutes for the crab legs. These only need to heat through. Brush everything liberally with butter during the cooking process, and sprinkle additional sesame seeds on the filets. Season to taste with salt and pepper and serve on hot plates, with small bowls of melted butter, lemon wedges and dill sauce .

MIXED GRILL IN FOIL

Steps:

• Cut the fish fillets crosswise into portions approximately 4 ounces. Salt them and set aside.
• Shell and devein shrimp. Leave tails attached.
• Cut chicken into 1-inch or slightly larger pieces and score each a few times.
• Clean mushrooms and slice. Reserve stems for use in stocks or soups.
• Preheat oven to 475 degrees or, if cooking over coals, make sure they are red hot with no flame.
• Butter the centers of four 12-inch squares of aluminum foil. In the center of each square, place a portion of fish fillet. On top and around it arrange shrimp, chicken and mushroom slices. Top with a pat of butter and a lemon slice. Sprinkle the sake evenly over each portion. Fold up into packets and crimp edges so each packet is tightly sealed.
• Place packets on grill above coals and grill for 10 minutes. Do not turn. If using oven, bake for 15 to 20 minutes. Serve hot on individual plates with light soy sauce.